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Fried Chicken Gizzards

Fried Gizzards – crispy fried chicken gizzards with a deep, rich, meaty flavor that are sliced in twisted bits and fried to perfection. The cheapest meat there is that is so tasty and addictive. This could go with almost any kind of dish!
Course Appetizer
Cuisine African
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Servings 4 cups
Calories 656kcal
Author Imma



  • 2 pound chicken gizzards
  • 1 onion chopped
  • 2 stalks celery cut into chunks
  • 1-2 bay leaves
  • 1 teaspoon thyme
  • 1-2 cloves garlic smashed
  • salt to taste


  • 2 cups all-purpose flour
  • 1 cup cornstarch sub with flour
  • 1 teaspoon baking powder
  • 1 tablespoon paprika
  • 3/4 teaspoon salt adjust to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • ½ -1 teaspoon cayenne pepper
  • 1-1/2 tablespoon dried herbs thyme, oregano, parsley
  • white pepper to taste
  • 2 large eggs


  • Place the chicken gizzards in a pot with onion, celery, bay leaves, thyme and smashed garlic – salt . Add enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 1 ½ – 2 hours or more depending on preference .. You may have to add more water , if needed, to keep gizzards covered.
  • Drain gizzards in a colander , pick out or remove celery, bay leaves and onion. Reserve the broth or freeze for later use.
  • In a large bowl whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.
  • When ready to fry dredge the gizzards in the , egg mixture , then the flour mixture, shaking any excess flour. You may use a ziplock bag for this process. Set aside for about 15 minutes.
  • Heat oil in a deep fryer or cast iron skillet to 375 degrees F (190 degrees C). Temperature will drop once you add gizzards .


  1. It’s very important for the gizzards to be thoroughly cleaned before cooking.
  2. If you can get your hands on the fresh ones from your local butcher, the better. Just either ask them to clean it up for you (perhaps at an additional cost).
  3. To tenderize this tough muscle, you can either stew them slowly until fork-tender as I did in this recipe. Or brine them in buttermilk for 8 hours or preferably 24 hours before deep-frying them.
  4. When braising the gizzards, make sure you cook them slowly over low heat to relax the muscle tissues. Don’t let them boil or else it’ll get tough.
  5. After an hour or two of braising, let them cool first and dry thoroughly before you slice them into strips and bread them.
  6. Don't skip on the cornstarch and baking powder when making the flour mixture to get the perfect crispiness. 


Serving: 1cup | Calories: 656kcal | Carbohydrates: 82g | Protein: 52g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 696mg | Sodium: 825mg | Potassium: 750mg | Fiber: 3g | Vitamin A: 1460IU | Vitamin C: 16.3mg | Calcium: 129mg | Iron: 11.1mg